Quinoa is one of the easiest alternative grains to use. If you can cook rice, you can cook quinoa.
1 cup uncooked quinoa
2 cups gluten-free chicken or vegetable broth 2 medium tomatoes, seeded and diced
4 ounces fresh mozzarella, diced
1 cup loosely packed fresh basil leaves, sliced into strips 1 tablespoon olive oil 1 garlic clove, minced Salt to taste
Cook the quinoa according to package instructions, substituting the broth for water called for on the package.
While the quinoa is cooking, mix together the tomatoes, mozzarella, basil, olive oil, garlic, and salt in a large bowl. Serve the salad mixture over the warm quinoa.
Makes 4 servings
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